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Preparation

Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.

Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.

While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)

Serve linguine with mussels and sauce.

Cooks' notes:

· Just before cooking, clean mussels by scrubbing them well with a brush under cold water and scraping off any barnacles with a knife. If beard is still attached, remove it by pulling it from tip to hinge or by pulling and cutting it off with knife.
· Tomato sauce, without mussels, can be made 2 days ahead and chilled, covered.

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Recent Reviews

This recipe will impress dinner guests and make you seem like a master chef! Even so, it's fairly easy to prepare and the finished dish far exceeds most restaurant mussels in flavor. I made a few substitutions for a brighter flavor. I used fresh vine ripened tomatoes seasoned with Tuscany Italian seasoning. I also used Old Bay Seasoning instead of Red Pepper Flakes. And finally, I used the hand squeezed the juice of one lemon instead of capers. It came out fresher and brighter. My fiancé ate two whole plates.

mermaidbronze from Waterford, CT /

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Absolutely delicious as is, not to mention quick and easy! Cannot wait to make again for pescatarian friends for a dinner party. Quite a bit of spice, but I was surprised that even my two year-old couldn't get enough. I usually salt my cooking fairly heavily, but I didn't need to add any salt to the sauce surprisingly (even though I was short on capers), although my pasta water was liberally salted. Next time, I might add a splash of the pasta water to the sauce.

Lmasterson from Marina del /

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Great recipe and delicious just as written.

Tangochef from Ottawa /

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My husband does not like pasta, tomato sauce, capers or olives but absolutely loves this dish! We make it with big fat fresh tomatoes from our garden - cooked down until the flavors intensify. We also add large prawns and the last time we added artichokes hearts both prawns and artichoke hearts sauted in butter before adding. As we have a bumper crop of tomatoes, we have this at least once a week, once our haresting is over, we will try the canned tomatoes as per the recipe.

leslie_dover_england from Kingsdown, UK /

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A lovely mussel dish that is simple to prepare and amazingly improves overnight as the flavors blend!!